Chicken Chop Suey Fakeaway Recipe
A chicken chop suey is one of the archetypal Western additions to Chinese takeaway menus. My version is packed to the gunnels with vegetables and beautifully velveted, soft and tender meat in a delicious and simple sauce.
Servings 2 Servings
Calories 644kcal
Ingredients
- 2 Small-Medium Chicken Breasts 300g Total
- ½ teaspoon Bicarbonate of Soda
- 1 Small-Medium Onion 100g
- 1 Small-Medium Carrot 75g
- 5-6 Baby Sweetcorn 100g Total
- 1 Small Pak Choi 100g
- 50 g Mangetout ½-⅔ Cup
- 225 g Tin Water Chestnuts 140g net weight
- 125 g Shiitake Mushrooms 8-10
- 3 Garlic Cloves
- 100 g Beansprouts 1 Cup
- 2 tablespoon Cooking Oil
For the Sauce:
- 2 tablespoon Oyster Sauce
- 1 teaspoon Dark Soy Sauce
- 1 tablespoon Light Soy Sauce
- ½ teaspoon Sugar
- ¼ teaspoon White Pepper
- ⅛ teaspoon MSG
- 175 ml Chicken Stock ¾ Cup
- 1 tablespoon Cornflour
Instructions
- Thinly slice the chicken breast across the grain and add it to a bowl.
- Sprinkle over the bicarbonate of soda and allow the chicken to sit for 10 minutes, whilst you prepare the vegetables. Then rinse the chicken in cold water and dry it on kitchen paper.
- Top and tail the onion, peel it and then cut it into 8 wedges.
- Cut the carrot into thin rounds.
- Cut the baby sweetcorn into similar-sized pieces to the pak choi.
- Trim the bottom of the pak choi, then cut it into bite-sized (25mm or 1") pieces.
- Cut the mangetout into bite-sized pieces.
- Remove the stems from the shiitake mushrooms and discard them, then cut the caps into 3-4mm (⅛") thick slices.
- Peel and thinly slice the garlic cloves.
- Add all of the ingredients for the sauce, except the cornflour, to a bowl and mix to combine.
- Drop the cornflour for the sauce into a small mixing bowl, add a couple of tablespoons of the sauce, mix to combine and then return it to the sauce.
- Place a wok on a very high heat, and when it begins to shimmer, add the oil.
- Throw in the onion, carrot and baby sweetcorn and stir-fry for 1 minute.
- Add the shiitake mushrooms and sliced garlic and stir-fry for 45 seconds.
- Add the chicken and stir-fry for 90 seconds.
- Throw in the mangetout and pak choi and stir-fry for another minute.
- Add the water chestnuts and bean sprouts, cook for 30 seconds, and finally stir the sauce, pour it into the wok and cook for a couple of minutes before serving.
Nutrition
Serving: 1 | Calories: 644kcal | Carbohydrates: 56g | Protein: 57g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Cholesterol: 130mg | Sodium: 1792mg | Fiber: 9g | Sugar: 15g
